Instructions

To make the dough, combine the flour, salt, and water in a bowl. The dough should not be sticky when it’s ready. Divide the dough into small balls and roll them into thin, round sheets with a diameter of 30 cm.

Place the sheets in the oven at 100°C for a very short time, just until they dry out. We don’t want to bake them, as they need to remain pliable for rolling and cutting.

Roll them up into cylinders and cut them lengthwise in half. Then, cut each half into strips, similar to homemade pasta.

Spread the strips on a baking tray and toast them in the oven at 180°C until golden.

Once cooled completely, store them in a cool, dry place for several months and use them like pasta.

To serve:

In a pot of boiling salted water, cook the yvriston for 2-3 minutes.

Drain the yvriston, then in a small saucepan, sauté the cow’s butter. Once the butter is golden, pour it over the yvriston and grate some feta cheese on top.